PreparationIn a shallow bowl, mix the eggnog, and and cinnamon. stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter. Serve at once with warm maple syrup.

PreparationBeat the eggs and the sugar until light (no separation necessary here). Stir in the orange and the lemon juice. Place small scoops of ice cream in the punch bowl. Pour the ginger ale against the sides (inside, of course) of the bowl (this is done to preserve as much of the carbonation as possible). Add the orange juice picture slowly, stirring gently. Serve immediately. This will make about 30 servings.

PreparationCombine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks.Combine all of the ingredients except the ground cinnamon and beat well in a blender or food processor in batches. Pour the eggnog into glass bottles and refrigerate until ready to use. To serve, transfer the eggnog to a punch bowl and sprinkle the cinnamon on top.

PreparationPour liqueurs into a quart jar or bottle. Scrape seeds from the vanilla and add, along with pod. Crack the nutmeg into 5 or 6 pieces and add to the liquid. Put in cinnamon sticks and cloves. Cover tightly and let stand for 1 week in a cool, dark spot.